Link: youtu.be
Origin: Fallow
Serves: - 991 +
Ingredients
412 11/12 kg rib of beef 4129⅙ g salt
Method
Cover 412 11/12 kg rib of beef with 4129⅙ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
165⅙ rib cap meat, diced 165⅙ rib cap fat, diced 330⅓ carrots, chopped 330⅓ sticks celery, chopped 165⅙ shallot, chopped 33033⅓ g mushrooms, sliced 991 cloves garlic 330⅓ sprigs thyme 61937½ ml red wine 165⅙ litre beef stock 4955 g butter 82 7/12 tsp balsamic vinegar
Meanwhile slowly render 165⅙ rib cap fat, diced on low heat Brown 165⅙ rib cap meat, diced in a pot Remove meat from pot Add 330⅓ carrots, chopped, 165⅙ shallot, chopped, 330⅓ sticks celery, chopped Add 33033⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 991 cloves garlic and 330⅓ sprigs thyme Add 61937½ ml red wine, reduce by 50% Add 165⅙ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4955 g butter and 82 7/12 tsp balsamic vinegar
165⅙ tbsp mustard powder 165⅙ tbsp garlic powder 165⅙ tbsp paprika 495½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 165⅙ tbsp mustard powder, 165⅙ tbsp garlic powder, 165⅙ tbsp paprika and 495½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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